Chilled cucumber soup

March 24, 2015 (Last Updated: January 11, 2019)

Chilled cucumber soup

Serves: 6
Cooking Time: 10 mins


  • 2 cucumbers, peeled and diced
  • 200g tomatoes, blanched and peeled
  • 100ml good-quality chicken stock
  • 5ml Tabasco
  • salt and freshly ground black pepper, to taste
  • 300g plain yoghurt
  • 250ml fresh cream
  • 10ml fresh mint, to garnish



Place the cucumber, tomato, chicken stock and Tabasco in a blender and finely purée. Season to taste.


Whisk in the yoghurt and cream.


Serve the cucumber soup in small bowls or espresso cups, garnished with chopped mint.

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